1 1/2 lbs. flounder or other white fish fillets
1 lb. fresh spinach or 2 pkgs. frozen spinach, thawed
2 tbsp. butter thick bechamel sauce
1/4 c. browned bread crumbs
1/4 c. grated cheese

(Made with 3 tablespoons flour and 1 1/2 cups milk - infused with slice of onion, bay leaf, 6 peppercorns and blade of mace).

Wash the fresh spinach thoroughly and cook it in boiling salted water for 5 minutes or until tender, or cook the frozen spinach according to package directions. Drain the spinach, press with a plate to extract all the water. Heat the butter in the pan and saute the spinach until all moisture has evaporated.

Spread the spinach in a shallow buttered casserole. Fold the ends of the fish fillets under to form a rectangle and lay on spinach. Spoon the bechamel sauce over the fish and spinach. Sprinkle with cheese and bread crumbs. Bake in moderate oven (350 degrees) for 15-20 minutes.